Mushroom Gastronomy: The Art of Cooking with Mushrooms

Written by a mushroom expert and culinary writer, Mushroom Gastronomy contains over 100 easy-to-execute, innovative, and classic recipes to please vegetarians and carnivores alike, for appetizers, soups and broths, main dishes, desserts, and even cocktails―all celebrating the delicious and mysterious mushroom.
Indulge with comfort food recipes like Black Trumpet Mushroom and White Bean Bisque, or Shiitake with Baked Corn and Cheddar Grits. Celebrate Italian style with Lion’s Mane Bolognese, and top off your evening with a Candy Cap Cream Martini. Morel Mini Quiche, Chicken of the Woods Saltimbocca, and Matsutake Tempura with Yuzu-Lemongrass Aioli are just a few samplings of the many delicious recipes you’ll enjoy preparing.
You’ll also appreciate the valuable tips for selecting, storing, and preserving mushrooms to help keep your favorite mushrooms at their very best!
More Accolades:
“Fungi fanciers new and old have an excellent guide to the wonderful world of mushroom cookery.”―Library Journal
“Indulging in the world of mushrooms has never been more delicious and delightful than with this exceptional cookbook. Clear and concise instructions, meticulous detailing of more than twenty mushroom species, and a vast array of globally-inspired recipes will thrill both novices and seasoned chefs alike. It is a testament to the author’s passion for mushrooms and their vast culinary potential, and not only is it a comprehensive guide, it’s a visual feast as well. I can’t wait to get cooking!”― Cynthia Graubart, James Beard award–winning cookbook author of fourteen cookbooks, cooking teacher, and culinary television producer
“This book is a love letter to those of us who are passionate about foraging and creating good food with our mushrooms and should be required reading for anyone who delights in what’s out there, in the forests and meadows, awaiting the curious―and hungry―forager.”― Britt Bunyard, PhD, noted lecturer, author, mycologist, and founder and editor-in-chief of Fungi Magazine
“This cookbook is a celebration of mushrooms. The recipes are approachable yet adventurous, making it perfect for both beginners and seasoned chefs. As mushrooms―particularly wild varieties―continue gaining popularity, Krista’s book offers valuable guidance to those exploring the unique culinary potential of mushrooms.”― Jack Hamrick, cofounder and CEO of Foraged―A Marketplace for Wild and Specialty Foods
“Krista Town’s expert knowledge and indispensable guidance will help you navigate the incredible world of mushrooms and fungi. Her new book is the ultimate culinary resource for both foraged and cultivated varieties, with recipes that are sure to inspire even the most ardent mycophiles.”― Ray Sheehan, restaurateur, multi award-winning chef, and cookbook author
“Elegant in its culinary presentation, Mushroom Gastronomy is a mycophilic delight that inspires broader and more playful kitchen experimentation with edible mushrooms.”― Foreword Reviews
“Put this one on your 2024 must-read list. Towns is the culinary editor for Fungi Magazine and culinary advisor/recipe developer for a premier mushroom farm. The recipes ― 120 in total ― range from ambitious to accessible, and they're all exquisite.. Beyond the recipes, she offers up nutritional values, cooking methods, culinary tips and flavor pairings, making this the ultimate culinary resource for home cooks and professional chefs alike.”―Fantastic Fungi
“Part cookbook, part encyclopedia….Her photos are in turn fascinating…and mouth-watering….A treat for vegetarians and meat-eaters alike.” ―BookPage